Directions:
- Heat oven to 400° F.Heat 1 tablespoon of the oil in a large skillet over medium-high heat.Season the chops with the curry powder, 3/4 teaspoon salt, and 3/4 teaspoon pepper. Working in batches, brown the chops in the skillet, 2 minutes per side. Transfer to a baking sheet. Roast to the desired doneness, 4 to 6 minutes for medium-rare.Wipe out skillet. Heat remaining oil over medium heat. Add the shallots and cook for 3 minutes. Add the peas and gently smash with the back of a fork or a potato masher. Cook until heated through.Remove skillet from heat and stir in the lemon juice, mint, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the lamb and pita bread.Tip: Any kind of lamb chop - rib (shown), loin, or shoulder - will work in this recipe. If you opt for shoulder chops, plan on cooking only one per person, since they are meatier than the others.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1222.96 Kcal (5120 kJ) | ||
| Calories from fat | 265.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.48g | 45% | |
|---|---|---|---|
| Sodium | 1135.74mg | 47% | |
| Potassium | 2354.34mg | 50% | |
| Total Carbs | 201.63g | 67% | |
| Sugars | 56.86g | 227% | |
| Dietary Fiber | 37.84g | 151% | |
| Protein | 44.36g | 89% | |
| Vitamin C | 116.2mg | 194% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 105.4mg | 586% | |
| Calcium | 394.2mg | 39% | |
| Amount Per 100 g | |||
| Calories | 120.26 Kcal (504 kJ) | ||
| Calories from fat | 26.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 45% | |
|---|---|---|---|
| Sodium | 111.68mg | 47% | |
| Potassium | 231.51mg | 50% | |
| Total Carbs | 19.83g | 67% | |
| Sugars | 5.59g | 227% | |
| Dietary Fiber | 3.72g | 151% | |
| Protein | 4.36g | 89% | |
| Vitamin C | 11.4mg | 194% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 10.4mg | 586% | |
| Calcium | 38.8mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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